Quinoa Vegetable Soup

Cuisine

Andean-inspired

Servings

6

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

medium

Ingredients

• 0.75 Cup quinoa, rinsed - 3/4 cup (130 g), About 130 g; rinse before using.
• 2 Count carrots, diced - 2 medium (about 1 cup), About 1 cup after dicing.
• 2 Count celery, diced - 2 stalks (about 3/4 cup), About 3/4 cup after dicing.
• 1 Count yellow onion, diced - 1 medium (about 1 cup), About 1 cup after dicing.
• 3 Count garlic, minced - 3 cloves, minced
• 3 Cup green cabbage, thinly sliced - 3 cups, thinly sliced
• 1 Can canned diced tomatoes, undrained - 1 can (14.5 ounces), Use undrained, with juices.
• 6 Cup vegetable broth - 6 cups
• 1 Tablespoon olive oil - 1 tablespoon
• 1 Teaspoon ground cumin - 1 teaspoon
• 0.5 Teaspoon smoked paprika - 1/2 teaspoon
• 1 Teaspoon kosher salt - 1 teaspoon

Instructions

1. Rinse and prep vegetables

   1. *Rinse the quinoa* in a fine-mesh strainer, then *dice the carrots, celery, and onion*, mince the garlic, and thinly slice the cabbage.

2. Soften the aromatics

   2. *Heat the olive oil* in a large soup pot over medium heat. Add the onion, carrots, and celery, then *cook for 5 minutes* until the vegetables begin to soften.

3. Bloom garlic and spices

   3. Stir in the garlic, ground cumin, smoked paprika, and kosher salt. *Cook for 30 seconds* until the garlic is fragrant and the spices are *evenly mixed*.

4. Add vegetables and broth

   4. Add the cabbage, canned diced tomatoes with their juices, and vegetable broth. *Bring to a boil*, then *stir well* to loosen any browned bits from the bottom of the pot.

5. Simmer with quinoa

   5. Stir in the rinsed quinoa. *Reduce the heat to a gentle simmer*, partially cover the pot, and *cook for 18 to 20 minutes* until the quinoa is tender and the cabbage is softened.

6. Rest and serve

   6. *Taste the soup* and adjust seasoning if needed. Let it *rest for 5 minutes* off the heat before serving hot.